Korean cooking ingredients:

Thin wheat flour noodles

These thin noodles are used in kongguksu.

somyeon

somyeon2
Very very thin! Make sure to buy the right ones so your kongguksu will be delicious.

Posted Monday, July 6th, 2009 at 10:20 am
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5 Comments:

  1. cjenifer California My profile page joined 8/10
    Posted August 31st, 2010 at 2:15 pm | # |

    I have Japanese noodles. It says “tomoshiraga somen.” is this the same thing?

  2. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted January 18th, 2010 at 6:03 am | # |

    With difficulty I deciphered the Korean letters (using an online hangul chart) on a random bag of noodles I bought at the Korean store: it says GUKSU SOMYEON. Can I use these only for Kongguksu like it says on this page or can I put them in Jajangmyun, Jam Pong, etc. as well? Because I don’t really like the idea of cold noodles (not to mention it’s winter here!).

    • Maangchi New York City My profile page joined 8/08
      Posted January 19th, 2010 at 1:43 am | # |

      Somyeon is my favorite noodles. I use it when I make noodle soup or bibimbguksu (mixed noodles with spicy seasoning).

      To make tasty jjajangmyeon and jjampong, these noodles are usually used.
      http://www.maangchi.com/ingredients/jja-jjang-myun-noodles

      But who would care if you use the thin noodles in jjajangmyeon or jjampong? Try it out. Thank you for your question!

    • fridabag15 New Jersey My profile page joined 5/10
      Posted May 7th, 2010 at 6:41 pm | # |

      I’ve made Jjajangmyeon with those exact noodles and it still came out tasty…Uh oh! Now I’m hungry and I want to make some jjajangmyeon. Got to go!!! *Runs to the kitchen and starts chopping vegetables and pork*


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